- TM 31
Ingredients
Risotto
- 2 chicken breasts, diced into 2cm cubes
- 150 g bacon, diced
- 6 button mushrooms, diced
- 100 g white wine
- 1000 g water, (you may not use all of this)
- 2 tablespoon EDC vegetable stock concentrate
- 50 g olive oil
- 350 g arborio rice
- 1 small onion, halved
- 1 garlic clove
- --- few basil leaves, chopped
- 60 g parmesan
Accessories you need
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Butterfly -
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Grate parmesan 10 sec speed 9 and set aside
WASH BOWLChop onion and garlic 2-3 sec speed 6
Scrape down sides, add oil, bacon, and cook for 2-3 minutes,
"Counter-clockwise operation" speed 1, 100c with MC offInsert butterfly, add rice & wine and cook 2 mins speed
"Counter-clockwise operation" +
"Gentle stir setting" , 100cAdd chicken pieces, 4 mins, speed
"Counter-clockwise operation" +"Gentle stir setting" , 100c and cook until white all over (will not be cooked all the way through but the stock will cook the rest)Add stock paste, mushrooms, basil, water (up to max capacity marker). Cook 20 mins**,
"Counter-clockwise operation" +"Gentle stir setting" , 100c until all stock absorbed and rice is to your liking (soft or al dente). Add any remaining water through top after around 15 minutes cooking time.Transfer to your Thermoserver and top with parmesan.
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
Great recipe. I was looking for a risotto recipe recommending to use chicken breast over thigh. I put the MC back on when I inserted the butterfly and only added 800ml of water. I left the risotto in the thermoserver for 10 minutes after testing the rice was aldente (even though the liquid was runny in the thermomix) and it thickened up beautifully. I also added baby spinach to the bottom of the thermoserver and stirred before dishing up
This recipe is one of our family favourites. It is always super tasty. The kids love it!
what a shame
gluggy and chicken undercooked in parts.
what a waste of ingredients.
will say though, instead of water i used chicken stock.
whole dish had a beautiful flavour but next time, ill use the stove.
Easy easy and very yummy! Kids loved it - always a bonus!
sorry but it was a gluggy mess - consistency of gluey but runny porridge. wish i had read the comments first as many people have had this happen.
I made this tonight because I had leftover roasted chicken from last night, as it was already cxooked added this at the end just to heat through
I did make some changes but everyone really enjoyed this risotto. I used 300g rice and added some blitzed-up zucchini and cauliflower, and I also used raclette cheese because that's what I had in the fridge. 750g water was enough for us. It made heaps and we love leftovers. Will definitely make this one again. Thanks for the recipe!
Excellent, easy meal. I didn't have enough arborio rice so used 100g of sushi rice.
I could only fit in 700ml of water, it was maximum capacity. I didn't add any extra and it was perfectly done at 20 minutes. It didn't burn or stick ( I didn't wash out the bowl either). I think a really important part is to rest for at least 5 minutes, even 10 at the end in the thermoserve.
Best risotta I have made & so easy
I didn't like risotto until I made this! Absolutely delicious!
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